Lene

Richmond locals point to this snug Bridge Road room for high-flavor shared plates without an ounce of pretense. A compact crew runs the kitchen, turning out a tight, ever-changing lineup to an enviable vinyl soundtrack. regulars lean into raw bluefin tuna spooned over crisp rösti with caviar, followed by charred mussel flatbread spiked with lemon and chili. The kitchen sears off a 300g wagyu porterhouse dressed in savory uni miso butter, while pillowy ravioli al uovo spills rich egg yolk across sage. Drinks lean just as focused—think a mandarin Tom Collins or a lavender gin sour built with syrup simmered down from the chef's personal patch.